To Your Kitchen From Mine

About this eBook

Author

Newton, Betty

Credits

Produced by Stephen Hutcheson and the Online Distributed Proofreading Team at www.pgdp.net

Language

English

LoC Class

TX: Technology: Home economics

Subject

Stoves, Gas

Category

Text

eBook-No.

63457

Project Gutenberg

https://www.gutenberg.org/ebooks/63457

Release Date

October 14, 2020

Copyright

Public domain in the USA.

Contents

1. 1.to your kitchen from mine
2. 2.CONTENTS
3. 3.CARE AND CLEANING — COOK TOP — OVEN — BROILER — ACCESSORIES — GRIDDLE — LIGHT BULBS — CLEANING CHART — TOP OF RANGE — A THOUGHT OR TWO ABOUT A POT OR TWO
4. 4.COOKING ON THE “BURNER-WITH-A-BRAIN” — TIME AND TEMPERATURE GUIDE FOR “BURNER-WITH-A-BRAIN”
5. 5.RECIPES FOR “BURNER-WITH-A-BRAIN” — TOASTED POUND CAKE — WARMING ROLLS — HARD COOKED EGGS — “PAN BAKED” APPLES — “PAN BAKED” POTATOES — “BUTTER BOIL” FROZEN VEGETABLE — FLUFFY RICE — POPCORN — TO USE PRESSURE SAUCEPANS — DEEP FAT FRYING — PAN BROILING — HAM SKILLET DINNER — APPLESAUCE UPSIDE-DOWN CAKE — TOP BURNER CHEESE CAKE — FESTIVE RASPBERRY SAUCE: — QUICK FUDGE
6. 6.GRIDDLE
7. 7.GRILLING GUIDE
8. 8.IT’S EASY TO BAKE WITH ... THE MODERN FUEL ... GAS
9. 9.MEAT ROASTING GUIDE OVEN TEMPERATURE 325 DEGREES
10. 10.POULTRY ROASTING GUIDE
11. 11.RECIPES FOR OVEN — POTATO ROLLS — FOR CINNAMON ROLLS: — SOUTHERN BUTTERMILK BISCUITS — LEMON BREAD — PLAIN PASTRY — LEMON MERINGUE PIE — MERINGUE: — TOFFEE TREATS
12. 12.LOW-TEMPERATURE OVEN CONTROL — GENERAL USE
13. 13.KEEP-WARM TEMPERATURES FOR OVEN COOKED FOODS
14. 14.KEEP-WARM OVEN TEMPERATURES FOR TOP-BURNER-COOKED FOODS
15. 15.TO THAW FROZEN FOODS
16. 16.PROGRAMMED COOKING
17. 17.PROGRAMMED COOKING GUIDE
18. 18.OVEN MEAL 1 — GLAZED HAM SLICE — SUCCOTASH WITH ONION BUTTER — FRUIT COMPOTE
19. 19.OVEN MEAL 2 — HERB CRISP CHICKEN — CARROTS PIQUANT — DATE NUT PUDDING
20. 20.OVEN MEAL 3 — ITALIAN MEAT LOAF — BUTTER BAKED CARROTS — GREEN BEANS WITH BACON CHIPS
21. 21.OVEN MEAL 4 — PORK CHOPS WITH BASIL — YUMMY YAMS — PECAN PIE
22. 22.OVEN MEAL 5 — BAKED SALMON LOAF — SAVORY RICE — BUTTERED ASPARAGUS
23. 23.SECRETS TO BETTER BAKING
24. 24.BROILER — INFRARED BROILING GUIDE — REHEATING FOOD IN THE INFRARED BROILER — CONVENTIONAL BROILING GUIDE
25. 25.BROILER RECIPES — BROILED STEAKS — BROILED CHICKEN — BROILED FISH — BROILED HAM — STEAK CHAMPIGNONS — REUBEN GRILL — SIX ’N ONE HAMBURGER — STRAWBERRY POUND CAKE DELIGHT — STRAWBERRY GLAZE
26. 26.ROTISSERIE — CONVENTIONAL BURNER ROTISSERIE GUIDE — INFRARED BURNER ROTISSERIE GUIDE
27. 27.COOKING TERMS AND METHODS
28. 28.MEASURING THE RIGHT WAY ALWAYS MEASURE ACCURATELY WITH STANDARD MEASURING EQUIPMENT
29. 29.COMMON CAN AND JAR SIZES
30. 30.SUBSTITUTING INGREDIENTS
31. 31.Transcriber’s Notes

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